Pickled Okra

My first encounter with okra was when I ate jambo, a local soup with a – to me – offsetting, slimy texture. So I faced a new challenge. What can I do with okra to turn it into something tasty? I started with pickling. It might still involve a little slime, but it does add a nice crunchy touch to a hamburger or charcuterie-platter. Make sure to use fresh okra to ensure that the pickled vegetable will be crisp. And don’t be afraid of it. It’s delicious!

Pickled Okra

Author:Helmi Smeulders

Ingredients

250 g fresh okra

125 ml water

125 ml white wine vinegar

¼ cup sugar

1 tbsp salt

1 tsp yellow mustard seeds

1 tsp black pepper corns

1 tsp chopped ginger

1 clove

Instructions

Combine all ingredients in a saucepan and simmer for 10 minutes until the sugar and salt have dissolved. Remove from the heat and let steep for 20 minutes. Keeps forever in the fridge in an airtight container.